"Championed by such writers and cookbook authors as James Beard and Edna Lewis, the recognition of American heritage cuisine largely began in the South and continues today under the guise of such chefs as Sean Brock and Vivian Howard. Yet beyond biscuits and collard greens, catfish and pecan pie, a new generation of chefs is applying this Southern-born curiosity to other regions of the United States. Among them is Jeremiah Langhorne, a D.C.-native credited with conjuring the Mid-Atlantic cuisine of our forefathers at The Dabney in Washington D.C."